The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Florentina's blog

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Hello everyone,

Yesterday I baked Barm bread form Daniel Lepard’s book. I did one single bread instead of two and I used T80 type of flour (the recipe called for white flour). The result is a tasty bread, full of flavor and I can say that it’s on the list of “to do again”.Below is the result.

Thank you!

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